Snacks for the Afternoon - 6/6/21

This afternoon I want you to be filled with happiness that only the Lord can bring at times of uncertainty but, rest with the best in the house of God you will prosper, you will conquer, and you will rise out of the ash like the phoenix in the sun. You are new creations in the light and salvation of Jesus Christ. As you break bread today may it be nourishing to your mind and to your body. You are a Child of God of the most high; and you are highly favored amongst many.

Peanut Butter, Honey & Pear Open-Faced Sandwiches

I work a 12-hour night shift at a hospital, and when I come home in the morning, I don't want to cook a big breakfast. I love these sandwiches because they're versatile; sometimes I use apples instead of pears and different cheeses, such as Brie or grated Parmesan. —L.J.Washington, Carpinteria, California

Ingredients

• 1/4 cup chunky peanut butter

• 4 slices honey whole wheat bread, toasted

• 1 medium pear, thinly sliced

• 1/4 teaspoon salt

• 4 teaspoons honey

• 1/2 cup shredded cheddar cheese

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Directions

• Spread peanut butter over toast slices. Top with pear, salt, honey and cheese. Place on a microwave-safe plate; microwave on high until cheese is melted, 20-25 seconds.

Nutrition Facts 1 open-faced sandwich: 268 calories, 14g fat (4g saturated fat), 14mg cholesterol, 446mg sodium, 28g carbohydrate (13g sugars, 4g fiber), 11g protein.

Chocolate Chocolate Chip Muffins

The title says it all! I use whole wheat flour and applesauce to make the muffins lighter without sacrificing any flavor. We make these chocolate chocolate chip muffins for breakfast at the school where I work. —Theresa Harrington, Sheridan, Wyoming

Ingredients

• 2-1/2 cups all-purpose flour

• 1-3/4 cups whole wheat flour

• 1-3/4 cups packed brown sugar

• 1/2 cup baking cocoa

• 1-1/4 teaspoons salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 2 large egg whites

• 1 large egg

• 2 cups unsweetened applesauce

• 1-3/4 cups fat-free milk

• 2 tablespoons canola oil

• 2-1/2 teaspoons vanilla extract

• 1-1/4 cups semisweet chocolate chips

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Directions

• Preheat oven to 350°. Whisk together first seven ingredients. In another bowl, whisk together egg whites, egg, applesauce, milk, oil and vanilla; add to dry ingredients, stirring just until moistened. Fold in chocolate chips.

• Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts 1 muffin: 161 calories, 3g fat (1g saturated fat), 7mg cholesterol, 150mg sodium, 31g carbohydrate (18g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

TASTE OF HOME

Mango-Peach Smoothies

This is my toddler son's favorite breakfast—he'll take one of these over pancakes any day! Get creative when mixing fruits and fruit-flavored yogurts; we love peach yogurt with mango, strawberry yogurt with blueberries or pina colada yogurt with mango and banana. —Dana Herra, DeKalb, Illinois

Ingredients

• 1 cup fat-free milk

• 1-1/4 cups peach yogurt

• 2-1/2 cups frozen mango chunks

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Directions

• Place all ingredients in a blender; cover and process until smooth. Serve immediately.

Nutrition Facts 1 cup: 180 calories, 1g fat (1g saturated fat), 5mg cholesterol, 71mg sodium, 39g carbohydrate (36g sugars, 3g fiber), 6g protein.

Cheesy Snack Mix

Our love for Mexican food inspired me to make party mix with taco seasoning. The flavor is so mild that it's even kid friendly. —Elizabeth Wynne, Aztec, New Mexico

Ingredients

• 3 cups Corn Chex

• 3 cups Rice Chex

• 3 cups cheddar miniature pretzels

• 1/4 cup butter, melted

• 1 envelope cheesy taco seasoning

• 2 cups white cheddar popcorn

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Directions

• In a large microwave-safe bowl, combine cereal and pretzels. In a small bowl, mix melted butter and taco seasoning; drizzle over cereal mixture and toss to coat.

• Microwave, uncovered, on high 3-3-1/2 minutes or until heated through, stirring once every minute. Stir in popcorn. Transfer to a baking sheet to cool completely. Store in an airtight container.

Editor's Note This recipe was tested in a 1,100-watt microwave.

Nutrition Facts 3/4 cup: 151 calories, 5g fat (3g saturated fat), 11mg cholesterol, 362mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.